Moroccan tagine

Moroccan tagine requires roughly 2 hours and 5 minutes from start to finish. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 449 calories, 7g of protein, and 20g of fat per serving. This recipe serves 6. For $1.67 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 356 people have tried and liked this recipe. A mixture of fresh coriander, leeks, honey, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by BBC Good Food. With a spoonacular score of 99%, this dish is awesome. Similar recipes include Moroccan Tagine, Moroccan Chicken Tagine, and Moroccan Chicken Tagine.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 100 minutes

 

Ingredients:

2 red onions, chopped

3 garlic cloves

small knob fresh root ginger, peeled

100ml/3½ fl oz lemon juice (about 3 lemons)

100ml/3½ fl oz olive oil

1 tbsp each honey, cumin, paprika, turmeric

1 tsp hot chilli powder

handful coriander, chopped

1 tbsp olive oil

3 carrots, cut into chunks

3 large parsnips, cut into chunks

3 red onions, cut into chunks

2 large potatoes, cut into chunks

4 leeks, ends trimmed and cut into chunks

12 dried prunes, dates or figs

2 sprigs mint, leaves only, finely chopped

Equipment:

blender

oven

Cooking instruction summary:

To make the chermoula, whizz paste ingredients in a blender. Heat oven to 220C/fan 200C/gas 7. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches. Add the chermoula paste to the casserole, along with the dried fruit. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint. Serve on its own or with couscous or crusty bread.

 

Step by step:


1. To make the chermoula, whizz paste ingredients in a blender.

2. Heat oven to 220C/fan 200C/gas

3. Tip the oil and vegetables into a heatproof casserole and cook on the hob until lightly browned, about 7 mins. You may have to do this in two batches.

4. Add the chermoula paste to the casserole, along with the dried fruit.

5. Pour in 400ml water, cover with a lid and cook in the oven for 45 mins. Reduce heat to 180C/fan 160C/gas 4 and cook for another 45 mins. Sprinkle with the mint.

6. Serve on its own or with couscous or crusty bread.


Nutrition Information:

Quickview
377k Calories
3g Protein
19g Total Fat
51g Carbs
99% Health Score
Limit These
Calories
377k
19%

Fat
19g
30%

  Saturated Fat
2g
17%

Carbohydrates
51g
17%

  Sugar
22g
25%

Cholesterol
0.0mg
0%

Sodium
53mg
2%

Get Enough Of These
Protein
3g
8%

Vitamin A
6436IU
129%

Vitamin K
75µg
72%

Manganese
0.99mg
49%

Vitamin C
36mg
44%

Fiber
8g
36%

Vitamin E
4mg
33%

Folate
118µg
30%

Potassium
815mg
23%

Vitamin B6
0.44mg
22%

Magnesium
62mg
16%

Copper
0.29mg
14%

Iron
2mg
14%

Phosphorus
132mg
13%

Vitamin B1
0.19mg
12%

Calcium
109mg
11%

Vitamin B5
0.87mg
9%

Vitamin B2
0.15mg
9%

Vitamin B3
1mg
8%

Zinc
0.91mg
6%

Selenium
2µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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